Savory Mini Shepherd’s Pies in Buttery Crusts with Creamy Mash Topping
🧑🍳 Instructions:
1. Make the Crust:
In a bowl, mix flour and salt.
Cut in butter until mixture resembles coarse crumbs.
Add cold water a tablespoon at a time until dough just comes together.
Wrap in plastic wrap and chill for at least 30 minutes.
2. Prepare the Filling:
In a skillet, cook ground beef/lamb over medium heat until browned.
Add onion, carrots, and garlic; cook until softened.
Stir in tomato paste, thyme, Worcestershire sauce, and beef stock.
Simmer until slightly thickened (about 5–7 minutes). Stir in peas and season with salt & pepper. Remove from heat.
3. Make the Mash:
Boil potatoes in salted water until tender.
Drain, then mash with butter and cream until smooth and creamy. Season with salt & pepper.
4. Assemble the Mini Pies:
Preheat oven to 190°C / 375°F.
Roll out chilled dough and cut into circles to fit a muffin tin. Press dough gently into each cup.
Spoon filling into each crust until almost full.
Pipe or spoon mashed potatoes on top of each pie.
Brush potato tops lightly with melted butter for extra golden color.
5. Bake:
Bake for 25–30 minutes, until crust is golden and mashed potatoes are lightly browned on top.
Let cool slightly before removing from the tin.
🥄 Serving Tips:
Serve with a simple side salad or pickles. These reheat well and are freezer-friendly — perfect for make-ahead meals!
Would you like me to give you a shortcut version (using store-bought pie dough or puff pastry) for busy nights, or keep this fully from-scratch approach?
